The 31 Woman Cooks

Check Out My New Blog Design...

2011-06-27T14:10:00.002-04:00

I have rolled all of my blogs into one and it is making life so much sweeter. So, please check out my ongoing blog at <a href="http://GloriWinders.com">GloriWinders.com</a>

You can still follow along with just the parts of being a 31 Woman that pertain to you, whether it be cooking, crafting, family, inspiration, beauty, etc... Or, you can check it all out in a much easier fashion.

Hope you enjoy it.

Be Blessed,

Glori

Great Apple Treat Recipe

2011-05-18T18:02:00.000-04:00

For a great morning or late afternoon "pick me up" treat, I love to slice a granny smith apple up and drop it into a bowl or sandwich bag. Squeeze 1/2 a lemon over it. Then sprinkle a little cinnamon or apple pie spice and a packet of stevia over the top. Close the bag and rub the apple slices around in the cinnamon mixture. Enjoy.

Italian ACV Dressing Recipe

2011-05-18T15:59:00.001-04:00

Italian ACV Dressing Recipe

2 tb MCT oil
1/3 cup Apple Cider Vinegar
1 tb Bragg's Amino Acids
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp onion powder
1/8 tsp black pepper

Mix all ingredients together and serve over your favorite greens or cucumbers.

Follow Me As I Work My Way Through Round 2 of the HCG Diet...

2011-05-18T15:55:00.004-04:00

Last fall my husband and I completed our first round of the HCG diet. We used sublingual drops that I mixed and ate very well with the wonderful recipes that I created. He lost 15 pounds and I lost 18 pounds in 23 days. We have kept that weight off, I am happy to report.

I have so many friends doing the HCG diet and complaining about the lack of variety and taste in the diet that I have decided to do a second round and journal it here on my blog. I will be including recipes, tip tricks and such. I do plan on writing a cookbook, but you can get it first hand, real time by following my blog each day.

When we did the diet in the fall we loaded for 3 days and we stuck with high fat content food such as fettucini alfredo, cheese cake, butter cookies, peanut butter, guacamole. We didn't go crazy with high sugar items. It paid off because we dropped the weight very quickly. I have done the same thing for the last three days eating cream cheese, guacamole, peanut butter cookies, bacon, cheese, alfredo, and fresh baked bread with lots of butter. The first 2 days I gained 1.2 pounds, but today when I got on the scale I actually lost a pound.

I was definitely ready to begin today's Very Low Calorie (VLC) diet. It is 3:30 pm and all I have had today was a big bowl of cucumbers in my Italian Dressing along with some pan fried chicken. I have also had a cup of coffee, a cup of hot tea and lots of water.

I mixed up a batch of Cocoa Crackle for dessert later. It was a mainstay of our diet in the fall. We loved eating a piece or two with a few strawberries at night. Coconut Oil is a wonderful addition to the HCG diet because it helps to increase your metabolism, it is an anit-fungal agent which helps to battle any yeast issue that your body may have and it increase your ketosis.

I do plan on playing a little with the diet this round. I love a low carb diet, and much research has been done since Dr. Simeon wrote the HCG diet on the benefits of low carb. I personally did not eat many grissini breadsticks or melba toast often. I only ate apples a few days a week and did not eat oranges at all. My daily fruit was usually just one serving of strawberries. And, we lost weight very easily on the diet. We also doubled our protein intake, and continued to drop a pound a day.

So, this round instead of focusing on Very Low Calorie, I am focusing more on Very Low Carb. We shall see how it works. I may try a few rouge foods, too. I'll be letting you know what I find out. And, I hope that helps you on your journey.

When it gets to Phase 3, I rock with the low carb recipes! My hubby can't wait.

Tonight I will be making some form of beef and I plan on serving it over a bed of spinach with a spicy mustard dressing. I will probably post the recipe for that this evening or tomorrow.

Until then,

Magnificent Mississippi Barbecue Sauce

2011-05-16T16:58:00.001-04:00

With grilling season upon us, I wanted to share the BEST barbecue sauce recipe with you. It is a family recipe from my hubby's side all the way from Mississippi. It is tangy with a hint of sweet. When grilling, it browns well without burning. Just delicious!

Mississippi BBQ Sauce

The Recipe for Mississippi BBQ Sauce

Ingredients

1 ⅓ tablespoons paprika
1 ⅓ tablespoons chili powder
1 ⅓ tablespoons salt
1 ⅓ tablespoons mustard
¾ cup brown sugar
¾ cup ketchup
¾ cup worcestershire sauce
¼ cup vinegar
1 cup water
½ cup butter

Directions

In a saucepan, combine the dry ingredients and the mustard. Add the ketchup. Then slowly add the rest of the ingredients. Place in medium high heat and cook until bubbly.

Will store in the refrigerator for several weeks, or in the freezer for 3 months.

Enjoy,

I

Making Magic with Eagle's Brand

2011-05-16T16:46:00.003-04:00

The trick that I am going to teach you today originated with Eagle's Brand Condensed Milk. It was published in a small proprietary cookbook that they published at the turn of the century. I found it in a university library. It has some fabulous recipes that are amazing shortcuts, but this trick is the BEST!!!!

Eagle's Brand = Luscious, Creamy, Delectable Caramel

Enjoy,

Making Magic with Eagle's Brand

2011-05-16T16:45:00.000-04:00

Enjoy,

Making A Memory Cookbook

2011-05-16T16:17:00.004-04:00

My husband's grandmother, Mildred Roberts, passed away a year ago and in honor of her I wanted to make a Memory Cookbook for all the ladies in our family.

Watch as I create this wonderful keepsake. This would be a wonderful gift that anyone would appreciate!

Mimmie's Delicious Memories, Part 1

Mimmie's Delicious Memories, Part 2

Hope this gives you some great ideas!

Bin Laden is Dead

2011-05-01T23:35:00.001-04:00

Awaiting the President's remarks concerning Bin Laden. I pray for safety for the innocent worldwide and that any retaliation efforts are spoiled.

Glori Winders
The 31 Woman

- Posted using BlogPress from my iPhone

The Royal Wedding

2011-04-29T05:04:00.001-04:00

I really had no intention of waking at 4 am to watch Kate & Wils wedding, even though I had watched Diana & Charles years ago. But I woke up at 4 and then again at 4:15 with a strong urge to pray for this young couple.

So, I am up watching and it is a day filled with joy and hope for not just a country but the world. It is a true fairytale story.

The Abbey is beautiful, the weather sunny and Oh the hats!

More later...

Glori

Glori Winders
The 31 Woman

- Posted using BlogPress from my iPhone

How Great Thou Art...

2011-04-24T10:01:00.001-04:00

My Savior God to Thee! Happy Resurrection Sunday to you all. He's Alive.

http://www.youtube.com/watch?v=7eiEaK4GXtw&sns=em

Glori

Glori Winders
The 31 Woman

- Posted using BlogPress from my iPhone

Great Treats For Your Easter Basket - Part 2

2011-04-22T17:56:00.005-04:00

Mouthwatering Homemade Caramels Recipe

Ingredients:
2 cups white sugar

1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter
1 1/4 teaspoons vanilla extract

Directions:

Grease a 12x15 inch pan.

In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.

Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Caramels into small squares and wrap them in wax paper or candy wrappers for storage.

**Important note: If they cook too long you will no longer have chewy caramels, but more of a "Werther's" type hard candy that gets chewy when you suck on it. So, don't throw it out. It is delicish either way!!!!!

Mouthwatering Homemade Caramels Tutorial

Great Treats For Your Easter Basket - Part 1

2011-04-22T17:53:00.002-04:00

If you have seen my The31WomanCrafts blog, you know that I have made some cute pails for Easter and I needed something equally as wonderful to fill them with. So, here are a few recipes (look for part 2 of this blog for more) that I think will fill the bill.

Chocolate Covered Easter Egg Recipe

Ingredients:
1/2 cup butter
8 oz cream cheese
1 tsp vanilla extract
2 1/2 pounds confectioners' sugar

Your Choice of 3 Add-Ins:
1 cup of creamy peanut butter
1 cup of nutella
1 cup of coconut
1/4 tsp mint extract
1/4 tsp almond extract and 1/2 chopped maraschino cherries

Coating Ingredients:
2 cups semisweet chocolate chips
2 tb coconut oil or shortening

In a small glass bowl, microwave the butter and cream cheese for 45 seconds. In a large bowl, mix together the butter, cream cheese and vanilla. Add 1/2 of the sugar and slowly mix in to the butter mixture. Add the remaining sugar and continue to mix until you have a workable dough.

Divide the dough into three parts. You can leave one part plain and add one of the above Add-Ins to the other two parts or flavor all three parts. Mix each part well.

Roll each type of dough into egg shapes using a teaspoon to shape (see video below).

Freeze for at least 1 hour.

In a glass bowl, add the chocolate chips and microwave for 1 minutes on about 60% power. Stir well. Continue to microwave for 30 second intervals on 60% power until melted, stirring well between each heating. If the chocolate clumps up, add 1/2 teaspoon coconut oil or shortening and stir. Continue adding oil until the chocolate smoothes out, but do not add more than 2 tablespoons.

Dip the chilled eggs into the chocolate using a fork. Shake off excess chocolate and gently place on wax paper to harden.

Optional:
If using nuts or coconut in the filling, you may want to sprinkle the top of the eggs with a small amount of coconut or nuts while still wet. To decorate the other eggs, you can use a small amount of white chocolate tinted with food coloring and decorate the tops of the eggs: green for mint, orange for peanut butter, etc. (see video below)

Chocolate Covered Easter Egg Demonstration

Ribeye's the my Daddy used to make them...YUM!

2011-04-19T13:32:00.000-04:00

The beautiful weather has me in the mood for some grilling. And, what better than a big juicy rib-eye. I thought I would share my quick mix steak marinade with you, almost like my daddy used to make. You know I would have to "glori-fy" it up a little. Hope you enjoy!

The Simplest Ever Ham

2011-04-18T19:48:00.000-04:00

Here is a wonderful recipe for the tastiest ham you ever eaten! Everyone will rave about your masterpiece and beg for the recipe. You don't have to tell them how easy it was to cook.

Enjoy,

Glori

Save HUGE on Yeast Free Cooking!

2011-04-06T22:34:00.001-04:00

Today we launched a new Yeast Free Cooking website with great videos, recipes and more. In honor of our new site, I have dropped the price of my popular Yeast Free Cooking Manual from $29.99 to $9.99! Yes, that's a savings of $20. That's almost 70% off the retail price.

I'm not sure how long the price will be this low, so don't wait. Get your copy today.

Visit the new site by Clicking Here or simply go to YeastFreeCooking.com

This offer is only good until April 30, 2011 at midnight.

I Am A Mountain

2011-03-19T01:02:00.001-04:00

I am here for a purpose and that purpose is to grow into a mountain, not to shrink to a grain of sand. Henceforth will I apply ALL my efforts to become the highest mountain of all and I will strain my potential until it cries for mercy.

-Og Mandino

Glori Winders
The 31 Woman

- Posted using BlogPress from my iPhone

Your Best

2011-03-18T00:38:00.001-04:00

"Always do your best. What you plant now, you will harvest later."

-Og Mandino

Glori Winders
The 31 Woman

- Posted using BlogPress from my iPhone

Cincinnati-Style Chili with Chorizo Pasta Bake

2011-03-07T14:28:00.000-05:00

I made this dish for my family yesterday afternoon. They LOVED it. To begin with, everyone kept coming into the kitchen asking what I was cooking that smelled so good. Then when they served their plates, they quickly came back for more.

This was a hit at my house. Other suggestions for this recipe that would keep it low carb would be to omit the low carb pasta and serve over nitrate free hot dogs (minus the bun, or course), or omit the pasta and add double or triple the cheese until melted into the chili and serve as a dip with veggies or pork rinds. If you're not watching carbs then use the dip with tortilla chips or corn chips. Yum.

I also think this would work well in a crock pot, adding the pasta at the end of your cooking time, or if making it as a dip just to keep it warm. I'll let you know, because I will be making this again.

INGREDIENTS:

1 tb extra virgin olive oil

1 lb chorizo sausage

1 lb ground beef

2 tb onion powder

3 tb chili powder

2 tb unsweetened cocoa powder

2 tsp apple pie spice

1 tsp ground cumin

2 ½ cups tomato sauce

2 ½ cups beef broth

2 tb apple cider vinegar

1 box (13.25 oz) Dream Fields Low Carb Rotini Pasta

1-2 cups cheddar cheese, grated

DIRECTIONS:

1	Preheat oven to 350 degrees F.
2	Remove the casing from the sausage.
3	Preheat a stock pot on medium for 2-3 minutes. Add olive oil to the hot pan. Add chorizo, ground beef and onion powder. Cook until no longer pink and the meat has crumble to small bits.
4	Measure spices and add on top of the meat. Stir well and cook for 1-2 minutes to blend the flavors.
5	Stir in the tomato sauce, broth and cider vinegar. Cook for 10 -15 minutes or until the chili thickens and liquid reduces some.
6	Brush a 9 X 13 glass pan or serving dish with olive oil. Pour the chili into the pan.
7	Add water to the stock pot to boil the noodles. It is ok if the water has some tomato and spices left in it. That will help to flavor the noodles and cut down on your cleanup later.
8	Add some salt and cook rotini according to the package. Drain.
9	Pour the chili back into the stock pot over the noodles and mix well.
10	Pour the chili noodle mixture back into the 9 X 13 dish. Sprinkle the cheese on top.
11	Bake for 15 - 20 minutes or until the cheese is melted and bubbly. Serve with garlic bread.

The Dorm Room Diner by Dulce Taylor

2011-03-07T11:00:00.000-05:00

My daughter and I had a wonderful time working on this cookbook together. She has really begun to enjoy being in the kitchen. Since her dorm room has a small kitchen with stove top and microwave, she decided she needed to make use of it and prepare some healthy, home cooked meals.

Her recipe box began to fill up and her friends praised her meals, so we decided maybe she should share her recipes with other college students. Thus, The Dorm Room Diner was born.

Take a look at her promo video below. You can visit her website at TheDormRoomDiner.com

One of the my favorite recipes shows how to make a Quesadilla with an iron. Pretty cleaver!

Enjoy,

Glori

The BEST Apple Pie Ever!

2011-03-06T19:58:00.000-05:00

My daughter is home for spring break and her boyfriend has come with her. His favorite dessert is Apple Pie. So, I thought that I would bake one especially for him. But, I wanted something a little different. I searched around on the internet and found this recipe, which of course I had to tweak and add my own touch. I have to say...It Is Delicious!!!!! And, pretty easy to make.

Iron Skillet Triple Decker Apple Pie

A photo I was able to snap before it was
all gone! Yummy!

INGREDIENTS:

½ cup butter

1 cup brown sugar

6 Granny Smith apples -- peeled, cored, quartered, and thinly sliced

3 (9 inch) refrigerated prerolled pie crusts

1 ¼ cup sugar, divided

2 tsp cinnamon, divided

2 tb butter, melted

DIRECTIONS:

1	Preheat oven to 350 degrees F.
2	Place 1/2 cup butter into a heavy cast iron skillet, and melt butter in the oven. Remove skillet and sprinkle with brown sugar; return to oven to heat while you prepare the apples.
3	Remove skillet, and place 1 refrigerated pie crust on top of the brown sugar. No need to trim the crust, just press it up the sides of the pan. Top the pie crust with half the sliced apples. Sprinkle apples with ½ cup of sugar and 1 teaspoon of cinnamon; place a second pie crust over the apples; top the second crust with the remaining apples, and sprinkle with ½ cup sugar and 1 teaspoon cinnamon. Top with the third crust; brush the top of the crust with the melted butter using a pastry brush and sprinkle the top crust with ¼ cup sugar. Cut several slits into the top crust for steam.
4	Bake in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes. Serve warm.

Create Your Own Gourmet Vanilla & Coconut Extracts

2011-03-05T11:00:00.000-05:00

Gee, So That's Ghee!

2011-03-03T11:00:00.000-05:00

An Introduction To A Whole New World of Ingredients

2011-03-01T15:10:00.000-05:00